The Breakfast That Beats Pancakes

#Obsessed

Women’s Health’s food and nutrition editor Jill Waldbieser is taking the #31Mealsin31Days challenge—she’ll cook at least one homemade meal every day for the entire month of May. See her latest recipe here, and join in by sharing your own homemade meals on Instagram and Twitter! Use the hashtag #31MealsIn31Days and tag @WomensHealthMag so we can see what you're cooking!

If you've ever made French toast or pancakes, you can totally master the crepe. "People think they're so difficult to make, but they're actually pretty easy," says Jill Waldbieser, Women's Health food and nutrition editor. "Plus, they're much lighter than pancakes, so they cook more quickly."

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And while you may think of crepes as dessert, they won't destroy your diet as long as stuff them with wholesome ingredients. The recipe below features fresh fruit, but savory fillings such as ham, cheese, and spinach work just as well. So go on: get creative!

How to make them:
1. Combine mango, lemon juice, vanilla, and cinnamon in a small saucepan and bring to a simmer. Reduce heat to low and cook until mixture thickens, about 5-8 minutes.
2. In a bowl, mix egg, milk, flour, salt, and butter until smooth. Heat an 8- or 10-inch pan on medium and spray lightly with nonstick cooking spray. Add 1/4 cup of batter to pan and swirl to coat. Cook until light brown, about 1-2 minutes per side.
3. To assemble, spread half a tablespoon cream cheese in the center of each crepe and top with one tablespoon of mango compote.